Dinner

Chicken & Leek Pot Pies Recipe

ByBen Miller November 18, 2025November 18, 2025

Introduction

Chicken and leek pot pies are comforting and flavorful, perfect for a cozy meal any day of the week. Tender chicken and soft leeks come together in a creamy cheese sauce, all encased in golden, flaky pastry. These individual pies are easy to prepare and can be frozen for later enjoyment.

The image shows four small white ramekins filled with a baked dish topped with golden brown, flaky puff pastry crusts. The crusts are slightly puffed and have a crispy texture with uneven edges, sitting on top of the ramekins. One ramekin in the front has a piece of pastry broken open by a silver fork, revealing creamy, light-colored filling with visible bits of vegetables or meat inside. The ramekins rest on a white tray placed on a red and white checkered cloth, against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
½ bunch chives, chopped
200g cooked chicken, torn or cut into bite-sized chunks
3 tbsp milk
1 tbsp Dijon mustard
320g pack ready-rolled shortcrust pastry
Plain flour, for dusting
1 large egg, beaten

Instructions

Step 1: In a large pan, melt the butter and cook the sliced leeks, covered, for 10 minutes until really soft.
Step 2: Remove the pan from the heat and stir through the cheese sauce, chopped chives, cooked chicken, milk, and Dijon mustard. Mix everything well.
Step 3: Spoon the filling into small dishes or ramekins, evenly distributing the mixture.
Step 4: Un-roll the ready-rolled shortcrust pastry on a lightly floured surface. Use a saucer to cut out circles for the pie tops.
Step 5: Place the pastry circles on top of each filled dish, trim to fit, crimp the edges to seal, and brush the tops with beaten egg to glaze.
Step 6: For freezing, wrap the covered pies tightly in cling film and freeze for up to 2 months.
Step 7: To bake from frozen, heat the oven to 220°C (200°C fan/gas mark 7). Remove cling film, cover pies with foil, and bake on a tray in the middle of the oven for 15 minutes.
Step 8: Reduce the temperature to 190°C (170°C fan/gas mark 5), remove the foil, and continue baking for 45 minutes more, until pastry is golden and filling is hot.
Step 9: To bake fresh pies, preheat oven to 190°C (170°C fan/gas mark 5) and bake for 45 minutes until the pastry is golden and puffed and the filling is piping hot.

Tips & Variations

Use leftover roast chicken for a quick shortcut that adds extra flavor.
Swap the cheese sauce for a homemade white sauce if preferred, adding grated cheese for richness.
Try adding mushrooms or peas to the filling for extra vegetables.
Brush the pastry with milk instead of egg for a lighter glaze or if avoiding eggs.

Storage

These pot pies freeze well when wrapped tightly in cling film and stored in an airtight container for up to 2 months. To reheat, bake from frozen as instructed above. Once cooked, store leftovers covered in the fridge for up to 2 days and reheat thoroughly before serving.

How to Serve

The image shows four small white ramekins with golden brown puff pastry crusts on top. One ramekin has its crust broken open with a silver fork lifting out a creamy, white, and slightly stringy filling mixed with small bits of green and black. The ramekins are placed on a white tray with some crumbs around them, and the tray is set on a white marbled surface with a red and white checkered cloth partially visible underneath. The background is soft and light, with a bright, clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use puff pastry instead of shortcrust?

Yes, puff pastry can be used for a lighter, flakier crust, but baking times may need slight adjustment to ensure it cooks through without burning.

Do I need to thaw the pies before baking?

No, you can bake them straight from frozen using the method described, which helps maintain the pastry’s texture and ensures the filling heats evenly.